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These wraps are perfect if you’re wanting something fresh & filling.
The quinoa and black bean mix by itself can seem a bit heavy, but adding them in lettuce leaves balances it out and leaves you satisfied. Use organic where you can.

Great for lunch or dinner, or even as a snack.

Quinoa & Black Bean Lettuce Wraps

Servings: 4 wraps.

INGREDIENTS

• 1 cup uncooked Quinoa + 2 cups Vegetable Stock
• 1 cup Black Beans (pre-cooked or tinned)
• 1-2 tsp Himalayan Salt
• 1.5 tbsp Nutritional Yeast
• 2 tsp Smoked Paprika powder
• 1/4 – 1/2 tsp Garlic powder
• 1 tsp Tamari
• 2 tbsp Lime Juice
• 1 handful Parsley leaves, chopped
• 1/2 – 1 Red Onion, chopped
• 1-2 Garlic cloves, crushed (optional)
• Olive Oil
• Lettuce leaves (cos or iceberg)

OPTIONAL TOPPINGS:

• Tomatoes
• Mayo
• Lime Juice
• Parsley
• Red Onion

DIRECTIONS

1. Cook quinoa in vegetable stock according to pack directions.

2. In a medium size mixing bowl, mash the black beans until just smooth.

3. Add quinoa and the rest of the filling ingredients into the bowl and mix until well combined.

4. Heat olive oil in a frying pan on medium-high heat, then evenly lay the mix onto the bottom of the pan. Fry for 1 minute, then mix with a wooden spoon every 30 seconds – 1 minute until the whole mix is hot and the flavours have marinaded. Add extra olive oil if it starts to burn.

5. To serve, scoop the mix into lettuce leaves then add any optional toppings to your liking.

Enjoy!